Tagged with barolo …

Another niece turned 18 and so it was time for another bottle of the same 1998 Barolo, but this time for Dana. I thought it would be nice to cook something with duck breast for her, which already works with Barolo, but would work even more with some mushrooms added to the mix. And so … Continue reading →

As a gift for her 18th birthday, I cooked dinner for Kees’ niece Liza. The center of the dinner was a nice bottle of Barolo from her year of birth, and so I had to come up with a dish that would work well with that. As the season for game and wild mushrooms is … Continue reading →

A friend who came over for dinner requested I prepare game, so I picked up some nice venison haunch steaks and prepared porcini-crusted venison steak with cabbage and mushrooms. The idea for the porcini crust came from Conor, but of course I couldn’t resist to cook the venison sous-vide. This is a simple preparation that … Continue reading →

Black autumn truffles (Tuber Uncinatum) are in season and they are not as expensive as white truffles (Tuber Magnatum Pico). They are also not as fragrant, but for fragrant truffles their freshness is more important than their color. I’ve already written about risotto with dried truffles and truffle oil, but dried truffles and truffle oil … Continue reading →

When I saw venison short ribs available, I couldn’t resist buying some as I really like beef short ribs cooked sous-vide and was curious what venison short ribs sous-vide would be like. It is important to note that these were short ribs from farmed venison (from New Zealand), as wild venison may require a different … Continue reading →

Today it is exactly two years ago that I started this blog. This is the 486th post, there have been almost 150,000 views, and more than 5,000 comments. It has been a great ride so far and I never could have imagined I would have learned so much from it. The fun and learning is … Continue reading →

Barolo Chinato is a spiced wine from the Italian region of Piemonte that was invented as a medicine in the late 19th century by pharmacist Giuseppe Cappellano in Turin. Commercial versions of Barolo Chinato are matured for over a year in oak barrels, but it is possible to make a very acceptable version at home. That … Continue reading →

After yesterday’s post about duck stock, it won’t come as a surprise that today’s post features duck. I love duck meat and this duck breast with a demi-glace sauce made from duck stock and red wine was particularly nice. It also won’t be a surprise what my next post will be about, as the side … Continue reading →

I hope you’ve all had a better Christmas than I’ve had, since instead of preparing and eating a five-course dinner, I was in bed with a nasty stomach flu 😦 I had to reschedule Christmas dinner with my parents to today. Yesterday I wasn’t fully recovered, but feeling well enough to cook this Tournedos Rossini. … Continue reading →

As I pointed out before, although both are furry and have long ears, a hare (“lepre” in Italian) is red meat and different from the white meat of a rabbit (“coniglio”). The recipe for Lepre alla Cacciatora (Hare Hunter’s Style, or in fact the wife of the hunter) is however quite similar to the recipe … Continue reading →

I picked up some more roe deer venison, which is still in season in the Netherlands, and created this ‘Italian style’ dish that is not an existing dish that I know of. You could also use regular venison or even veal or beef for this, but venison makes it just that bit more special. You … Continue reading →

One of the tastiest and most prized types of game is venison from roe deer. A roe deer (Dutch: ree, French: chevreuil, German: Reh, Italian: capriolo) is a small species of deer that is very picky about its food. If you cannot find roe deer, you can substitute with regular venison. I recently bought a nice … Continue reading →

A famous dish from the Piemonte region in Italy is Brasato al Barolo, beef braised in Barolo, king of the red wines. Since a bottle of good Barolo does not come cheap, it is good to realize that you can achieve an almost identical result using another wine from Piemonte made from the Nebbiolo grape that … Continue reading →

This is one of my favorite dishes and always a big hit when I make it for guests. It tastes as great as it looks. It’s easy to tell where the name “rose of Parma” came from: it looks like a rose and the beef tenderloin is stuffed with cheese and prosciutto from Parma. It … Continue reading →

Duck breast is a very tasty type of meat, but it is a bit different from other meats and therefore it may be a challenge to cook it perfectly tender and juicy. If you know how, it is actually not that difficult. And this time I’m not going to write as in many other posts … Continue reading →